WORLD'S BEST COOKIE STAMP SUGAR COOKIES
This is the all time favorite sugar cookie I've ever made, or eaten. They are great for the holidays, and I have used them as gifts for showers, and even for a couple weddings. I wrapped them up in adorable bags & tied with ribbon.
Provided by Diana Perry @Empebi
Categories Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- Cream sugars and butter. Add remaining ingredients, and mix well.
- I use a cookies scoop to place on the parchment lined sheets. I like to use cookies design stamps with these, which I spray with pam, and then put into colored or regular sugars. Be sure to be liberal with the sugar!
- Bake at 350 degrees for 10-12 minutes.
BEST STAMPED SUGAR COOKIES
I got into "cookie stamps" a few years back, and have quite a collection. This recipe was absolutely the very best choice for stamped cookies. The cookies about melt in your mouth. These can be adapted to so many occasions by the color of the sugars you use.
Provided by Diana Perry
Categories Cookies
Time 50m
Number Of Ingredients 11
Steps:
- 1. Cream butter and sugars well
- 2. Add remaining ingredients, except decorating sugar, and mix well.
- 3. Scoop small balls (or hand roll). Press with cookie stamp, or you can just use a glass with a fancy cut bottom dipped into the decorating sugar. I usually spray the stamp, or glass bottom for the first few cookies to get enough sugar to coat and create the design in the cookie.
- 4. Bake in 350 degree oven for 10-12 minutes.
LETTER-STAMPED BUTTER COOKIES
Alphabet cookie stamps make creating these one-of-a-kind treats a snap. Surprise your guests with dessert before dinner! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. Shape each into a ball, then flatten into a disk. Cover and refrigerate for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. shaped cutters. , Place 1 in. apart on greased baking sheets. Press stamp into cookie. Repeat with remaining portions of dough. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. Decorate as desired.
Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 71mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
STAMPED CUTOUT COOKIES
Rich, buttery sugar cookie cutouts like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays. Plus, with some cookie stamps, you can get some great decoration! -Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks., For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours. , For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.
Nutrition Facts : Calories 307 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 184mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
STAMPED SHORTBREAD COOKIES
This is an excellent recipe to use with my collection of cookie stamps..Holds the pattern very well..
Provided by grandma2969
Categories Dessert
Time 24m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350*
- In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy. Add flour and cornstarch, dried butter powder.( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
- Divide dough into 18 equal pieces, shape into balls.
- Roll balls in 3 tbls sugar.
- Place 2" apart on ungreased cookie sheets.
- For each cookies, flatten ball of dough firmly with cookie stamp.
- Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
- Cool 1 minutes, remove from cookie sheets.
Nutrition Facts : Calories 177.4, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 90.6, Carbohydrate 19.9, Fiber 0.4, Sugar 7.7, Protein 1.6
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